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Hoppin John With Tofu

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Ingredients
  Olive oil 2 Tablespoon
  Yellow onions 3 Medium, coarsely chopped
  Sweet green pepper 1 Large, cored, seeded, and cut into 3/4 inch squares
  Sweet red pepper 1 Large, cored, seeded, and cut into 3/4 inch squares
  Garlic 3 Clove (15 gm), minced
  Water 1 3⁄4 Cup (28 tbs)
  Quick cooking white rice 3⁄4 Cup (12 tbs)
  Frozen black eyed peas 20 Ounce, unthawed (Two 10 Ounce Each Packages)
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Prepared mustard 2 Teaspoon
  Red wine vinegar 2 Teaspoon
  Firm tofu 1 Pound, cut into 3/4 inch cubes
Directions

Heat the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the onions, green and red peppers, and garlic, and saute, stirring occasionally, for 5 minutes or until soft.
Transfer to a bowl and set aside.
Pour 3/4 cup of the water into the skillet and bring to a boil over high heat.
Add the rice, cover, and remove from the heat; let stand for 5 minutes, then transfer to the bowl.
Pour the remaining water into the skillet and bring to a boil over moderate heat.
Add the peas, salt, black pepper, and red pepper flakes, then return to a boil.
Reduce the heat to low, cover, and simmer for 35 minutes or until the peas are almost tender.
3 Stir in the mustard, vinegar, tofu, and reserved vegetables and rice.
Cover and simmer for 5 minutes or until the peas are tender and the tofu is heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Vegetable

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